Every fall I pick up a couple butternut squashes from the store, simply roast one as a side dish, and then can’t figure out what to do with the other. This side dish is the answer! With fresh butternut squash chunks, herbs, nuts, and Parmesan cheese, this one’s worthy of your Thanksgiving table, but simple enough for a weeknight side.

Directions:

Step 2: In a large pan, heat the olive oil over a medium flame. Add the shallots and sauté until golden and fragrant, about 5 minutes. Turn off the flame and transfer the mixture to your pre-greased baking dish.

Step 3: Add the cubed butternut squash, fresh sage leaves, and thyme. Season to taste with salt and pepper.

Step 4: While the butternut squash is cooking, prepare the topping. In a small bowl, mix together the flour, chopped pecans, parmesan cheese, and rolled oats. Add in the chilled butter, and salt and pepper. Use your fingertips to form a crumble (this step can also be done in the food processor).

Step 5: Sprinkle the crumble evenly over baking dish. Bake for about 30 minutes, or until the top is lightly golden.

Karen Biton-Cohen is passionate about two things: making wholesome, nutritious food and taking beautiful photos.

She studied photography at the School of the Museum of Fine Arts at Tufts in Boston. Her enthusiasm for cooking stems from spending time her mom's kitchen, where she learned techniques for cooking and she completed her formal culinary training in August 2013.

Her two great loves collide at K. abc Photography where she shares her daily dishes and recipes. Karen currently lives in Tel Aviv with her husband.